| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Italian, Appetizers | 1 | Servings | |
INGREDIENTS
| 2 | c | Garlic ; finely minced |
| 2 | tb | Olive oil; extra virgin |
| 2 | Anchovies | |
| 4 | Capers | |
| 6 | Black olives; sliced | |
| 4 | Mushrooms ; sliced | |
| 2 | Plum tomatoes ; largely dic | |
| Italian herb ; blend to tas | ||
| 1 | tb | Oregano |
| 1 | tb | Red wine. |
INSTRUCTIONS
Greetings! While I eat anchovies in small, infrequent amounts but I do succumb to the temptation from time to time. For Susan, Carol and all anchovy with pasta lovers, here is my entry. A variation has been posted earlier but mine is the one which has earned me > rave reviews. Enjoy. (By the way, Susan, did you ever catch my posting of my mussel recipe?) (Each serves one to 1 1/2 persons so adjust accordingly, with individual taste in mind.) 1 serving a thick pasta, like fettacine or thick spaghetti or pasta of choice. In a large skillet, saute garlic in the olive oil slowly until limp. Add herbs and saute until well mixed and blended. Add remaining ingredients slowly and over a low-med. Heat. Add the wine last. Cook the pasta to al dente and then coat with a dash of additional olive oil. Gently fold the mixture until blended and then serve immediately. Serve with a dark green salad and a good red wine. An sprinkle of romano & parm. cheese >> enhances the dish. Even my husband likes this recipe! ENJOY! FROM: CECILIA HEIGHT (GWJJ62B) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus rights wrongs”